Yield: 6 servings.
1½ pounds veal cutlets
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 pound white mushrooms, sliced
6 cloves garlic, minced
½ cup dry white wine
2 tablespoons lemon juice
2 tablespoons capers with liquid
3 tablespoons flat-leaf parsley, chopped
1 lemon, sliced for garnish
Place veal between 2 sheets of wax paper. With a tenderizing mallet, pound veal to ¼-inch thickness. Season with salt and pepper on both sides, then dredge in flour.
In a large skillet over medium-high heat, combine butter and olive oil. Sear veal until browned on both sides, about 2 minutes. Set veal aside and keep warm, reserving drippings in skillet.
Reduce heat to medium and add mushrooms and garlic to skillet; sauté for 2 to 3 minutes. Return veal to skillet; add wine and lemon juice. Bring to a low boil, cover, reduce heat, and simmer for 15 minutes.
Add capers and their liquid; simmer, uncovered, for an additional minute. Transfer veal to a serving platter. Sprinkle with parsley. Garnish with thin lemon slices.
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